Helping your apples be all they can be:
 

Keep apples damp and cold. The best place is in a plastic bag sprinkled with water in your refrigerator to keep them crisp. Bigger apples have a shorter storage life than smaller ones, so use the big ones first. Apples left at room temperature (70° F) should be used within a few weeks. The colder the better, but do not freeze apples. Thirty-three degrees is optimal.

Nutrition and Calories: Apples are high in potassium. They contain small amounts of vitamins C, A, and the B vitamins as well as the minerals, calcium and iron. An average apple (raw) contains only 80 calories and gives a satisfied feeling because of its natural sugar and bulk.

Apples are an excellent source of fiber. Eating an apple a day is a delightfully fat-free choice that provides you with both the soluble and insoluble types of fiber that will help lower your cholesterol and reduce the risk of colon cancer.

 

Apple Equivalents: 1 pound = about 3 medium apples.
1 pound = 1½ cups of applesauce.
2 pounds = a 9-inch pie
1 bushel (42 lbs.) = 16 to 20 quarts canned or frozen apples sauce

To freeze apple slices: Peel, core and slice. For each pint of fruit, combine 2 to 4 Tbsp of sugar or honey with 2-3 Tbsp of lemon juice. Pour over the apples and mix well. Tightly pack the slices in heavy plastic bags or plastic freeze containers. Seal, label and freeze. One pound of apples yields approx. 1 pint of frozen slices